Good morning! It’s that time of year to start preparing for Thanksgiving pies! This year we will be heading north to celebrate part of Thanksgiving with my husband’s family and I am starting to plan what pies to bake and take with us. Baking pies is by far my favorite part of preparing for Thanksgiving. When I turned 15, I started working at a local bakery and sandwich shop. I worked weekends and during the summer for 7 years while I went to school and college.
I absolutely loved baking there. Two of us would get there at around 7:30am and start baking pies, bars, and cheesecakes until the restaurant opened at 11am. We made everything from fruit pies like apple, peach, and blueberry to cream pies like coconut cream, boston cream, and lemon sour cream. Every year at Thanksgiving, some of us would sign up to work that Tuesday night baking all of the restaurant’s to-go pie orders to be picked up Wednesday. We’d work the whole evening like a crazy pie factory and it was so fun.
So every year at Thanksgiving, I really look forward to making pies. This year since we will be traveling, I need to pick pies that will travel well. I’ve made the same three pies the last two years – pumpkin, apple, and a chocolate peanut butter cream pie. I always think I’ll make more complicated fancy pies, but in the end those are the flavors that our family and friends love the most and it is comforting to make those traditional flavors.
This year I know I have to ditch the chocolate peanut butter cream pie. Since it has cream cheese in it, I’d need to keep it chilled, and rather than figuring that out, I’d rather just make something new!
Below are the recipes I use for my pumpkin, apple, and chocolate peanut butter pies. They are not the exact same recipes as the ones I remember from the restaurant but are pretty close and definitely yummy!
This year I am thinking of making a pecan pie in place of the chocolate peanut butter…but what kind of pecan pie!?! Plain ole’ pecan, pumpkin pecan, cream cheese pecan, or kentucky derby (a bourbon and chocolate pecan pie)? Lots of choices – the cream cheese pecan is ruled out for the same reason the chocolate peanut butter is, and I already have a pumpkin, so the pumpkin pecan may be overkill. Or I could do another fruit pie and skip the pecan altogether! What do you think? Will you be baking pies this year or do you have other Thanksgiving traditions?
I use these recipes for their fillings and combine them with my crust recipe.
Pumpkin Pie: Libby’s Famous Pumpkin Pie
Apple Pie: Betty Crocker Scrumptious Apple Pie
Chocolate Peanut Butter Cream Pie: For this pie I combine two recipes to get the end result I like. I also put it in a regular single pie crust as opposed to a graham cracker crust.
- I use this recipe for the bottom chocolate layer (It is the 2nd paragraph of the recipe). Black Bottom Peanut Butter Mousse Pie Recipe
- Then I use this recipe for the Peanut Butter layer. (Just step one from this recipe). Double Layer Chocolate Peanut Butter Pie
- Then I drizzle chocolate over the top (chocolate chips melted in the microwave with milk) and top with whipped cream and peanuts.
Happy Pie Baking!!!